Line a 9 x 13 pan with graham crackers. Blend pudding and milk. Add Cool Whip. Pour half of mixture over crackers. Repeat one more time with crackers and remaining pudding mix. Place crackers on last mixture. Heat a can of icing in microwave for 30 seconds. Stir and spread over crackers. Refrigerate overnight.
Fill an 11 x 15-inch jelly roll pan with graham crackers.
Boil 1 cup butter and 1 cup brown sugar for a few minutes.
Add 1/2 cup ground nuts to mixture.
Pour over graham crackers and spread evenly.
Bake 8 to 10 minutes at 350\u00b0.
Cut while warm.
Mix oats and dry milk together in a large bowl. Add peanut butter; mix by hand or with a wooden spoon until combined. Stir in honey.
Place crushed graham crackers in a large bowl or baking dish.
Form peanut butter mixture into small balls, about 1 to 1 1/2-inches across. Roll each ball in graham crackers and place on a platter.
Refrigerate until firm, at least 2 hours and up to overnight.
Boil the brown sugar and oleo.
Stir to blend.
Line jelly roll pan with graham crackers and pour mixture over crackers. Sprinkle with chopped pecans. Bake at 350\u00b0 for 8 minutes. Remove from pan immediately and cool on wax paper.
Mix contents of both boxes pudding with skim milk until thick. Prepare Dream Whip according to directions (use skim milk).
Fold Dream Whip into pudding.
Layer bottom of baking dish (9 x 13 x 2-inch) with graham crackers.
Melt butter in a pan.
Add brown sugar and heat until thick and bubbly.
Pour over cookie sheet, lined with graham crackers evenly fit in one layer.
Pour chocolate chips on top.
Bake at 350\u00b0 for 10 minutes or until chocolate chips are melted.
Cool completely, then break apart.
Spray a 9x13 pan with cooking spray.
Layer bottom of pan with graham crackers.
In large bowl,mix together pudding and 3 cups of milk.
Beat until mixture begins to thicken.
Fold in whipped topping.
Spread evenly over graham crackers.
Add another layer of graham crackers over pudding mixture.
Mix remaining 2 tablespoons of milk with chocolate frosting.
Spread evenly over top layer of graham crackers.
Refrigerate overnight.
o spray with Pam for easy cleaning. Line cookie sheet with graham crackers in a
Crush graham crackers; cover the bottom of an 8 x 10-inch pan. Mix the softened margarine and 2 slightly beaten eggs.
Gradually add 1 cup of powdered sugar.
Spread the mixture over the crushed crackers.
Drain the pineapple and spread over the egg mixture. Cover the pineapple with Dream Whip.
Cover the Dream Whip with graham crackers for the top layer.
Chill and serve.
Line a cake dish with layer of graham crackers, then mix in a saucepan the following:
butter, coconut, crushed graham crackers, brown sugar and milk.
Boil gently 5 to 8 minutes, stirring often to avoid sticking.
Spread mixture on graham cracker layer, then put another layer of crackers on top.
Frost with white or chocolate icing.
Cut into bars.
Mix pudding with milk; add Cool Whip.
Line a 9 x 13-inch pan with graham crackers (not broken).
Pour pudding over crackers. Place another layer of crackers on pudding.
Spread frosting over crackers.
Chill 2 hours.
Make chocolate pudding according to directions on box.
Line the bottom of a baking pan with graham crackers (be sure to cover all nooks and crannys with graham cracker).
Cover with a layer of chocolate pudding, then add another layer of graham crackers and so on.
Top layer should be chocolate pudding.
Let cool and refrigerate to set pudding.
Top with Cool Whip, if desired.
Prepare pudding mix using package directions, reducing milk to 3 cups.
Fold in whipped topping. Layer graham crackers and pudding mixture alternately in a 9 x 13-inch baking dish, ending with graham crackers.
Spread frosting over crackers.
Chill, covered, for 8 hours or longer.
Yield:
24 servings.
Line sheet cake pan with foil. Cover with graham crackers. Spread pecans on crackers. Boil butter, margarine and sugar for 2 minutes. Drizzle butter mixture over pecans. Bake at 325\u00b0 for 12 to 15 minutes. Let cool. Break in pieces and start eating.
Preheat oven to 350\u00b0.
In 9 x 13-inch pan, melt margarine by warming oven and watching.
Remove when melted and sprinkle with graham crackers, then, in order, layer coconut and chips.
Drizzle condensed milk throughout.
Add chopped nuts.
Bake for 30 minutes.
Remove and cut when slightly warm into 48 squares.
Also great with butterscotch chips and slivered almonds.
Mix pudding with milk; stir until thickened and add Cool Whip. Line a 13 x 9-inch pan with graham crackers.
Spread half of the pudding mixture on top.
Then put another layer of graham crackers to cover pudding and put the other half of pudding mixture on top. Top that with another layer of graham crackers and spread softened chocolate frosting on top.
Refrigerate.
Line a large cookie sheet with graham crackers.
Melt margarine and brown sugar.
Add nuts.
Pour over crackers and spread out. Bake at 350\u00b0 for 8 minutes or until brown.
Cool and break into pieces.
Tastes like peanut brittle.
Mix pudding as directed.
Add Cool Whip; mix well. Set in refrigerator. Chill a few minutes.
Layer a 13 x 9 x 2-inch pan with graham crackers, then spread with pudding, then crackers until all has been used.
Last layer must be graham crackers. Ice like a cake with chocolate icing.
Refrigerate overnight.
Line jelly roll pan with graham crackers. Boil the sugar, butter, milk, egg and crushed graham crackers. Boil 2 minutes. Remove from heat and add the coconut.
Spread thinly over crackers. Top with whole graham crackers.
Frost with Chocolate Chip Frosting. Cover and cut next morning when soft.
Line 9 x 13-inch pan with graham crackers.
Cook sugar, egg, butter, milk and salt approximately 3 to 4 minutes.
In this mixture, put nuts, cracker crumbs and coconut; pour on graham crackers.
Add another layer of whole graham crackers.
For icing, just powdered sugar icing.